Ricciarelli

Preheat oven to 350F. Line an 11” x 17” baking sheet with parchment paper. Pulverize the almonds with both sugars in a food processor fitted with a metal blade, until soft and floury. In a mixing bowl, beat egg whites until stiff but not dry. Add the almond extract and a pinch of salt into the egg whites and stir gently to combine. Gradually add the almond/sugar mixture to the egg white mixture and stir well to form a malleable paste.

Break off walnut-sized balls of dough and roll them in confectioners’ sugar. With your hands, mould dough into tapered almond-shaped cookies, about 1/2-inch thick and 2 inches long from end to end. Place cookies 2" inches apart on baking sheet and bake for 12 to 15 minutes at 350°F until set, but still soft, and not browned. Let cool and dust with a cloud of confectioners’ sugar. Makes 20 cookies.